Hello all,
I am curious if anyone is using Inulin in their production? I have seen it used in dairy production, but am wondering about a pasta sauce application. Any assistance/advise would be sincerely appreciated.
Cooking Questionnaire
1) Sex? Male
2) How old are you? 35 – 44
3) How often do you cook from scratch?
a) More than once a day
4) How often do you cook from scratch using a written [COLOR=#006666! important][FONT=verdana, geneva,...
Hey, you're a cook. Why not treat your grandmother to your own specialty dish and show her that good food can have flavour without being "too spicy". I would politely inform her of your views and ask her to be open to new...
A typical rule-of-thumb for convection oven conversion is to reduce time and temperature by 25%, then sort out the finickey details.
Just my opinion though....
Your assistance please.
I have been approached by my employer and asked to determine how many degrees increase will occur when product continues to cook after removal from the oven. Specifically, if my lasagna comes out of the oven with...
When dealing with a food-borne illness that can kill you within as little as 6 hours while showing no symptoms until the bitter end, my question to you is this.
Is it really worth it when you're talking about losing some cherry tomatoes...
Two things:
1. Buy yourself a copy of Consumer Reports that deals directly with kitchen appliances and see what they recommend. I find their opinions more helpful as they come from real users and are not influenced by the manufacturing...
The layout looks reasonable to me, though I have not had the pleasure of cooking on a ship. As long as your chef doesn't have to take too many steps doing production, the kitchen should be efficient.
Just my opinion though....
PS: Do...
